Appetizers

As part of the Wilson Choir families, every year we donate an entry in the Wilson Auction.  This usually consists of 5 or 6 families willing to prepare dinner 5-6 times a year for the winner of the auction.  We did this last year and I made my stuffed meatloaf and some other yummies.  This year, the winner has asked that instead of preparing a 3 course dinner for 6, could I please prepare a dinner of heavy appetizers for 8-10 people.  Ugh.  Here's what I have on the list so far, but please, please give me your input!

Spinach feta triangles

Smoked salmon crostini

Fresh Fruit bruschetta 

Sweet and Sour Meatballs - anyone have a good/easy meatball recipe?

Chicken satay with peanut sauce

Herbed Shrimp and Tomatoes with basil dipping sauce

Crockpot Oatmeal

This is a pretty basic recipe, but it can be adapted to your individual tastes.

4 c. milk (or substitute water and powdered milk)
1/2 c. brown sugar
2 Tbsp butter
1/2 tsp salt
1 tsp cinnamon
2 c. old fashioned oats
2 c. dried apples
1 c. raisins

Spray crockpot with no-stick spray. Combine ingredients and mix well. Cook on low for 8 hours.

food storage recipes

Aaron and Vince went to the cannery this morning and put up our food storage, which is now in its rightful place in our storage room.  Now all I need are recipes with which I can use said food storage.  Any suggestions?

Chicken Enchilada Pasta

I discovered a new cooking blog (www.melskitchencafe.com) and this is the first recipe I tried from it... don't let the weirdness of combining mexican with pasta prevent you from trying this, it was really yummy, and even the kids ate it.



Chicken Enchilada Pasta

2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce (I used mild) (Mona's note: I only used 1 can)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half (Mona's note: YUCK. Did not use.)
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
16-20 oz. penne pasta (Depending on how “saucy” you want the pasta)

Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don’t boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

Sunrise Blueberry Coffee Cake

I LOVE coffee cake.  I especially love Mom's sourdough coffee cake, but sadly I have been without a sourdough start for years now.  One of my go-to recipes that I use as a substitute for this delicious treat has become as much a favorite.  I'm sure most of you have seen it before, but just in case...try it, you might like it!

Sunrise Blueberry Coffee Cake

8 oz. cream cheese, softened                                                   

1/3 c. sugar                                                                              

1/8 tsp. salt                                                                              

1 T. lemon juice                                                                        

2 c. flour                                                                                  

1 tsp. baking powder                                                                

1 tsp. baking soda                                                                   

3/4 tsp. ground nutmeg                                                            

3/4 tsp. ground cinnamon

1/4 tsp. salt

1 c. plus 2 T. sugar

1/2 c. butter, softened

3 large eggs

1 tsp. vanilla extract

1 (8 oz.) container sour cream

2/3 c. blueberries

Preheat oven to 350.  Grease and flour a 10-inch tube pan.  In a small bowl, beat together cream cheese, sugar, salt and lemon juice until smooth.  In a medium bowl, whisk together flour, baking powder, baking soda, 1/4 tsp. nutmeg, 1/4 tsp. cinnamon, and salt.  In a large bowl, with an electric mixer on medium speed, cream 1-cup sugar and butter; mixture will be dry.  One at a time, add eggs, beating well until smooth.  Beat in vanilla.  On low speed, add flour mixture alternating with sour cream.  With a rubber spatula, fold in blueberries.

Pour half the batter into prepared pan.  Spoon cream cheese mixture over batter; spread to within 1/2 inch of edges.  Pour remaining batter over mixture and smooth with a spatula.  In a small bowl, with a fork, combine remaining 2 T. sugar, 1/2 tsp. nutmeg and 1/2 tsp. cinnamon.  Sprinkle over batter.  Bake for 1 hour.  Transfer to wire rack to cool.

Chocolate cake with raspberry sauce

Yeah, haven't tried this one yet, but it sure sounds good!

Chocolate cake with Raspberry sauce

2 cups all-purpose flour

1 1/2 cups  sugar

1 1/2 cups buttermilk*

2 large eggs

2/3 cup unsweetened cocoa

1 cup     Butter, softened

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons vanilla extract

Fresh raspberries, for garnish

Mint sprigs, for garnish

Raspberry Sauce

2 cups frozen raspberries in syrup, thawed

2 tablespoons sugar

1 tablespoon cornstarch

In large bowl, with electric mixer at low speed, combine flour, sugar, buttermilk, eggs, cocoa, Blue Bonnet, baking powder, baking soda and vanilla until just blended. Beat at high speed for 3 minutes. Spread batter into light greased 13x9x2 inch baking pan.

Bake at 350 F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into 16 pieces.

Serve topped with Raspberry Sauce. Garnish with fresh raspberries and mint.

Raspberry Sauce:

In electric blender container, puree thawed frozen raspberries; strain. Stir in sugar and cornstarch. In small saucepan, cook raspberry mixture until thickened and boiling. Cover; chill.

*No buttermilk? Substitute 1-1/2 tablespoons lemon juice and enough milk to make 1-1/2 cups.